An Ottolenghi inspired recipe full of flavour, that hero’s the gorgeous colourful carrots from Spring Creek Organics at Melbourne Farmers Markets.
Preparation time: 5-10 minutes
Cooking time: 25 minutes
Serves 4
Ingredients
- 4-6 large carrots
- ½ cup quinoa
- ¼ cup pepita seeds, toasted
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp chilli flakes
- ½ tsp salt flakes
- ½ tsp black pepper
For the dressing: - 1 cup Greek style yoghurt
- 1 garlic clove, crushed
- juice of one lemon
- pinch of salt
Preparation
Cut the carrots into batons. In a medium sized bowl combine olive oil, cumin, chilli flakes, salt and black pepper. Add the carrots to the bowl and stir until the carrots are well coated. Transfer to a baking tray and cook for 25 mins at 180 degrees (or until cooked).
Rinse then cook the quinoa as per packet instructions (usually about 10-15 minutes on a medium heat). Drain well once cooked and allow to stand until the carrots are ready.
Make the dressing by combining the yoghurt, crushed garlic clove and lemon juice in a bowl, stir until well combined.
To serve, on a large plate lay a bed of the yoghurt dressing, then on top lay the cooked carrots and quinoa, and sprinkle with toasted pepita seeds.
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Recipe by MFM contributor Vanessa Fletcher
Instagram @fletcherjournal